Cooking pike cutlets in a frying pan, recipe, step-by-step photos

Somehow it happened that family life began in the Far East. Primorsky Krai. The breath of the Pacific Ocean is felt all year round, wet winters with snow and low clouds. Short sunny days just bring joy and a desire to walk around the city of Vladivostok.

This city is unlike any other I have ever visited. It is located in the Golden Horn Bay and the streets rise to the hills. On one of them we lived in an apartment, right under the TV tower. Of course, the view of the city is simply amazing! Naturally, this is a port city.

At that time it was also a closed city. It was simply impossible to come there to live. But I had a good reason - I was married to a long-distance navigator who was assigned to work assignments in the city of Vladivostok.

Vladivostok

One cannot help but write at least a couple of lines about Vladivostok. In addition to warships and submarines, merchant and fishing vessels moored there. The first tour of the city was, naturally, around the retail outlets.

First, for comparison with our southern regions, where I lived and studied. The city seemed very beautiful, clean, and there was such an abundance of everything in the shops: it was simply eye-opening.

I looked at everything with wide open eyes. I saw many vegetables and fruits there for the first time, but the sellers understood (probably it was written on my face that “fell from the moon”). Of course, I eagerly looked for fish stores. And we went to a large department store (supermarket in the modern sense). It was a shock for me! How I got to the museum with a display of a collection of sea fish.

The main department for us was the semi-finished products department. At first I was simply confused: what to choose? Out of habit, it’s quick to cook, we decided to take dumplings with fish filling. Maybe because I’m from the steppes, it was surprising to me that there are also dumplings with fish filling.

They took a little to try, in case they didn’t like it. Well, and of course, lightly salted, already sliced ​​chinook salmon. For me, this is my first acquaintance with Red Book fish (at that time it was still on sale).

We climbed home to the hill on foot, and at one section we used the funicular. I also saw this vehicle for the first time here. It was so scary to look down, but the view was simply mesmerizing.

We got home far from lunchtime, but in anticipation of a delicious dish, we didn’t feel tired. The dumplings were cooked quickly, the hostess suggested that dill would be best suited for the flavor of fish dumplings and handed us a bouquet of herbs.

I tried my first soup with fish dumplings in the Far East. After my husband’s work ended, due to the damp weather all year round (this was undesirable for our son), we decided to move closer to our parents, to the south. I felt comfortable with allergies, the humidity cleared the air of flowering pollen, and I could breathe easily. But my son's health was a priority.

Astrakhan

We reached Astrakhan. Here are the Caspian and Volga. The building in which we received an apartment (cooperative), we got housing on the 9th floor, and a family had already moved in on the 8th, like us and two children. The children were the same age, although they were from the Astrakhan region, and we were from the Stavropol steppes. What a coincidence. We became friends immediately.

Astrakhan is also considered a port city, because it stands in the riverbed of the Volga, which flows into the Caspian Sea. Often my neighbor and I went to the village to visit her parents.

They lived on the banks of one of the branches of the Volga, to be precise, on an island among the branches there is their village of Labor Front. You can only get to them by ferry. At that time it was a small floating platform. I found a real photograph from that time in the archive.

I wouldn’t have dared to cross like that, but this was the only way to maintain contact with the “mainland.”

Of course, my neighbor and I went more than once to visit our elderly parents, when they were still alive. Her mother prepared something delicious for our arrival.

Mostly people were crossing, but if they were on transport, not all of them, but 1-2 cars were also allowed to cross. And if you’re visiting: the car is on one bank, and we’re on the other - on foot to our parents’ house. And this is a modern crossing.

All about fish cutlets

I first tried fish cutlets there, in Astrakhan. I began to ask what she adds to the minced meat that makes the smell so pleasant and not repulsive.

You will not believe!

A piece of lard is added to minced pike fish. In the summer it was salted (to keep it longer), or it could be raw. I now cook fish cutlets from any fish with the addition of lard.

Pike cutlet recipe

An Astrakhan recipe that my neighbor’s mother told me.

What is included in the minced meat:

1. pike – fillet – 3.5 kg
2. onion - 200 g
3. pork lard - 200 g
4. egg - 1 pc.
5. salt - at least 10 g
6. ground black pepper - 5 g
7. breadcrumbs - for deboning
8. vegetable oil - for frying

Pike

It is advisable to purchase freshly caught. Her season begins in the fall, when she prepares for winter and fattens (in Astrakhan). I chose it at the market when she was still swimming in the bathtub, quite a decent size, 6 kg.

Almost clean, small scales are easy to clean. We gut it and carefully take out the insides. Good luck if you get caught with caviar.

This is a local delicacy: quickly pour in brine (for no more than 30 minutes), strain through cheesecloth, add finely chopped onion and top it with black bread! Amazing!

Pike caviar is very healthy

Both doctors and gourmets put it in 3rd place after black and red. It contains a minimal amount of fat, but is rich in proteins, microelements and vitamins. What you need for dietary nutrition.

Those who eat pike caviar more often note that their blood pressure stabilizes and the reduced hemoglobin increases to normal levels. The body's immune strength is increased due to the content of amino acids, and vitamins A and E prevent premature aging.

Omega-3 content improves brain function and reduces the risk of developing atherosclerosis. High iodine content has a positive effect on the functioning of the thyroid gland.

Caviar helps people recover after serious illness and surgery. You learned a little more about this product.

In the courtyard under a canopy, on the river bank, on the table is a samovar and a pot of tea! Miracle!

A wonderful tea party. But that will come later, when we prepare the cutlets.

The benefits of river fish dishes

The dishes have the following advantages:

• They contain a high content of useful microelements: phosphorus, iodine, zinc, magnesium. They stimulate the cardiovascular system, the thyroid gland, and strengthen bones and muscles.
• Also, pike cutlets are a source of such important vitamins as: A (improves vision), group B (helps strengthen the immune system), D (normalizes cholesterol levels). Fresh pike fat performs the same function.
• Helps compensate for the deficiency of eight essential amino acids.
• Pike pulp contains antiseptic substances that successfully fight bacteria.
• Excellent prevention of diabetes, provided that the cutlets do not contain bread, potatoes and semolina, but are steamed.

Minced pike cutlets

When we pulled out the caviar (at least 500 g), cleaned it of scales, removed the entrails and bones (backbone and ribs, fins, head), there would be about 3.5 kg of clean fillet left.

Onion

We take according to taste and desire. To make them juicy inside, I take a large one and cut it finely. But if you wish, you can, of course, use a meat grinder or food processor. I am writing as my neighbor’s mother told me. I would like to note that in the village they rarely used a meat grinder.

No matter how many cooked fish dishes I tried, I always smelled finely chopped onions. By the way, fish is not ground in a meat grinder at all. The fish meat is sorted by hand and torn into small pieces. This type of minced meat is most often used to fill fish dumplings, but it is also better to prepare it for cutlets.

Salo

For 5 kg you need about 200 grams, quite a bit, but this is enough to give the cutlets a special flavor. It is not possible to finely chop the lard, so it is ground together with the fish for convenience and to speed up the process.

Egg

add if you get a waterlogged consistency of the minced meat. If you notice that a lot of juice is released, it is better to add 2 eggs so that the cutlets do not lose their shape in the pan; the egg white will hold the minced meat.

Salt

add to taste, and everyone has different tastes. I don’t add salt at all; I always have some greens and fresh vegetables as a side dish. And sometimes in winter there are more of your own preparations for a side dish: pickles, tomatoes, sauerkraut with green onions.

Ground black pepper

, I think it should also be added only for flavor, otherwise overdoing it will ruin the taste of the fish cakes.

Breadcrumbs

I prefer more often than flour. Because it is in breadcrumbs that a crispy crust is obtained.

Vegetable oil

For frying, I choose refined oil so that there is no additional smell from the oil.

They put everything in a deep bowl and mixed it. We make balls on the palm of our hand, roll them in breadcrumbs and flatten them into a fish shape - oval. In heated oil in a frying pan, quickly fry on one side until yellow crust, carefully turn over to the other side, fry also until yellow crust, that is, fix the shape.

With each subsequent turning, fry until golden brown and the cutlets will calmly hold their shape. Fish cooks much faster than meat.

While I’m describing the frying process, it’s time to remove the cutlets from the pan. But they cook evenly on all sides and remain juicy inside.

My mouth is already watering! I really wanted cutlets! Let's cook!

A person gets used to everything. I will never forget the fish day in the canteens. The simplest fish, mostly boiled, rarely fried, and boiled rice as a side dish. Now, of course, we serve it with potatoes in any form: mashed, fried, boiled.

I want to say (checked many times) that the small bones completely soften, so it’s not scary to give such cutlets to children. You can serve it in such a way that the child will not even guess that it is made from fish.

Pike cutlets

Cooking time : 40-50 minutes

Number of servings: 8

Energy value

• calorie content – ​​144.2 kcal;
• proteins – 24.3 g;
• fats – 2.7 g;
• carbohydrates – 5.5 g.

Ingredients

• fish pulp (fillet) – 1 kg;
• eggs – 2 pcs.;
• onion – 100 g;
• corn flour – 50 g;
• Refined sunflower oil – 50 g;
• salt - to taste;
• spices - optional.

Step-by-step preparation

1. For tender pike cutlets, start cutting the fish first. Remove the scales, cut off the fins, head and tail, remove the bones (there are mainly only the spine and ribs - small ones do not count).
2. Pass the pulp separated from the bones through a meat grinder twice. The preparation of the base is complete.
3. Take a large onion or a couple of small ones, so that the weight is approximately 100 grams. Peel it and either chop it very finely, or pass it through a meat grinder, or blend it with a blender.

4. Mix the processed onion with the minced fish, beat in 2 eggs, salt and pepper to taste.

5. Turn on the oven and set the temperature to 200 °C - let it warm up.
6. Make cutlets, and to make them denser, smack them with your palm while shaping. You can also lift all the minced meat from the bowl and forcefully throw it back. If you do this operation several times, the minced meat will turn out juicy and dense.
7. Dredge the cutlets: good cuisine - pike cutlets are coated in corn flour, not wheat flour. Place them on a baking sheet greased with vegetable oil into the oven. Bake until golden brown.

Any fish is a low-calorie product, so it is suitable for many diets, but it is important to choose a side dish. It is best to serve pike cutlets with mashed potatoes or boiled rice, although any porridge (just not sweet) will do. A salad of fresh vegetables is also appropriate.

Tip : if you process onions with a knife, the juice may get into your eyes, and some people have a very hard time with this. To reduce the cutting effect of onion juice, wet the knife in cold water.

Let's combine business with pleasure

I wrote briefly about the fishing towns where I lived, a little more in my article, click here. Since then, my diet has included much more cooked fish dishes.

Of course, there is nowhere to fish on your own: in the Stavropol steppes there is only a canal as a water resource. But there are small ponds where carps and carp are bred. Even from this fish you can make fish cutlets.

You just have to pass the minced fish through a meat grinder twice, so that the small bones are then steamed and do not cause concern. Also tested on myself, I guarantee it.

It’s interesting to calculate how much the cost of pike cutlets will be. Let's do the math:

It turned out from all the products: 3965 g - for cutlets - it turned out 30 pieces for the amount of 648 rubles 80 kopecks, one cutlet weighing 132 g costs 21 rubles 63 kopecks. In my opinion, it is very acceptable. And if you take into account that the vegetables grew on your own plot, then you get cutlets for nothing.

All that remains after the cut out fillet, which is almost 2.5 kg: pike head, fins, tail, spine - we cook real fish soup in Astrakhan style. I will share the recipe in the next post. Follow the news.

The benefits of fish cutlets

In fact, fish products are considered easier to digest than meat. Hence the attractive recipes for preparing traditional meat dishes from fish: dumplings, cutlets, steaks, jellied meat, pies.

The main advantage: these dishes cook faster. Fish meat is more tender. The content of microelements is not inferior to meat. Also contain B vitamins and others.

Freshwater pike is rich in protein, which is much easier to digest than meat. The list of components useful for humans includes magnesium, iodine, calcium, fluorine, zinc, copper, and iron. All this is contained in pike meat.

Calorie content of pike cutlets

Fish fillet, including pike, is a dietary product simply because pike meat contains no carbohydrates and only 2-3% fat. But 100 g of this fish contains up to half the daily requirement of phosphorus, 30% selenium and a lot of manganese.

A burning topic today: how many calories will there be in such cutlets? Encouraging information: only 82 kcal per 100 g of finished product. This is very little, which means that the cutlets are safe in terms of weight gain.

Low calorie content. But it depends on the cooking method. The most gentle method, suitable for children and the elderly, as well as those who strive for a healthy lifestyle, is steaming.

Boiled pike has a little - up to 98 kcal per 100 g of finished product, because there is no vegetable oil. We are accustomed to fried cutlets, and this is 127 kcal per 100 g. And in general, smoked pike fillet calorie content reaches 162 kcal per 100 g of the finished product.

Harm of pike cutlets

Despite all the beneficial properties, pike cannot be unconditionally useful and safe. It all depends on where the fish was caught, how and how long it was stored.

Even if you are not sure of its good quality (you just don’t know when it was caught), you can protect yourself while preparing the dish: boil it for more time, fry it in a frying pan over higher heat (at a higher temperature).

But there is also such a disease as ALLERGY. You can read about it here. Therefore, you need to be careful: either not eat these cutlets at all, or try just a little, very carefully.

How does the calorie content of pike cutlets change depending on the cooking method?

Minced fish contains a large amount of valuable protein and essential fatty acids, vitamins, and microelements. Pike cutlets are very popular among those who watch their diet and try to diversify their diet.

For many people, pike cutlets remain one of the most favorite dishes, the calorie content of which, when properly prepared, cannot be called very high.

Minced pike is very healthy and nutritionists recommend regularly including dishes from this product in your diet. Fish cutlets are rich in protein, but do not contain much fat and a minimal amount of carbohydrates.

Steamed pike cutlets are considered dietary. Their calorie content is only about 160 Kcal per 100 grams of product.

But not all fish cutlets are suitable for dietary nutrition. The calorie content of this dish greatly depends on the method of preparation and the composition of the semi-finished product. Steamed cutlets, which contain only minced fish, an egg, a little flour, onion, salt, and spices, contain a minimum of calories. When butter is added to semi-finished products, their calorie content increases.

Pike cutlets baked in the oven or blanched in a small amount of water have a calorie content of 170-190 kcal per 100 grams of product.

The presence of various additives can also affect this indicator. Carrots in the cutlets reduce the calorie content of the finished dish, while fried champignons or wild mushrooms increase the calorie content of the finished dish.

The calorie content of fried fish cutlets is quite high due to the presence of a large amount of oil in them. If, after cooking the cutlet, place it on a paper towel for a few minutes, the excess fat will be absorbed and the calorie content will decrease slightly.

The calorie content of fried pike cutlets is about 270 Kcal. This is a fairly high figure. Fried cutlets are completely unsuitable for dietary nutrition, especially if they were cooked in a large amount of oil.

Nutritionists advise everyone who is watching their weight to eat exclusively steamed fish cutlets or cutlets baked in the oven. At the same time, you should not add butter, lard and other fatty products to the semi-finished product.

The calorie content of pike cutlets depends very much on what part of the fish carcass they are prepared from. The reference books provide average information. It is assumed that to prepare the dish, the housewife should use the whole butchered pike carcass.

If you use pieces of fish bellies, which are a by-product of fillet production, to prepare cutlets, the calorie content of the dish will increase significantly. It is in the belly area of ​​pike that the fattest meat is found. The meat from the tail part of the fish is considered the most dietary.

It is recommended to eat fish cutlets with fresh vegetables, dietary vegetable salads, but not with mashed potatoes. The combination of protein foods and foods containing carbohydrates is considered unsuccessful from a nutritional point of view, since excess calories are stored in the body as fat.

The calorie content of a pike cutlet is about 260 Kcal if you steam it. In this case, the weight of the cutlet should be about 150-180 grams. Even a person on a strict diet can afford to eat 1 or 2 cutlets during a meal.

Pike cutlets are an incredibly tasty dish. If prepared correctly, it can be considered dietary. Steamed cutlets can be consumed even by people suffering from obesity, but they need to be eaten without bread. You can serve vegetables with steamed cutlets.

Main conclusions

Every product we eat is healthy in its own way. Therefore, millions of recipes and a variety of combinations provide food for imagination. Sometimes you are amazed: how you can serve both meat and fish in one dish. It turns out there are such recipes.

I shared with you my recipe for pike cutlets. Tested by many years of practice. Share with your friends. Cook it yourself. If you have any questions, write in the comments, I will answer everyone.

BON APPETIT!

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Calorie content of the dish

Fried fish cutlets will please many people

The calorie content of this dish is directly proportional to which cooking method was chosen, as well as what types of fish are used. So, if we talk about averages, then one fish contains approximately 120-140 calories (even a small cutlet weighs 100 grams). We should also talk about cooking methods and their effect on calorie content. So, some approximate indicators include:

• Steamed cutlets - approximately 70-76 calories per hundred grams
• Cutlets cooked in the oven - approximately 80-90 calories per hundred grams
• Cutlets fried in vegetable oil - approximately 200 calories per hundred grams

Read: What effect does coarse fiber have on the body, what foods contain it?

Also, the calorie content of the dish, as mentioned above, depends on the type of fish. So:

1. Pollock cutlets – 104 calories per 100 grams
2. Hake cutlets – 140 calories per hundred grams
3. Cod cutlets – 110 calories per hundred grams
4. Pike cutlets – 280 calories per hundred grams

Despite the fact that cutlets made from pike are considered the most delicious, they are not very suitable for diabetic nutrition, as they are high in calories. It is worth talking separately about steamed cutlets, since they are most often prepared for diabetics, small children, and also for people with stomach problems. The low calorie content in this case is due to the non-use of vegetable oil, as well as a minimum of additional products. Most often, steamed cutlets are prepared from:

• Salmon – 180 calories per 100 grams of finished product
• Pollock – 40 calories per 100 grams of finished product
• Pink salmon – 90 calories per 100 grams of finished product

Before you decide to cook cutlets, you need to clarify what the calorie content of the fish itself is, especially if this plays an important role for a person.